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MUHAMMAD HANIF BIN MOHAMED HATAR 308211

Assalamualaikum. I am very happy to join this kitchen class because I love cooking and always want to learn more. I am a beginner, so I am looking forward to acquiring some basic skills such as different cooking techniques, correctly handling kitchen tools, and cleaning and sanitizing the kitchen. Apart from doing the methods right, I want to build self-confidence, work well with others, and have a basic understanding of how things operate in a professional kitchen. I believe the cooking skills that I will be equipped with here will be an added advantage to me on all fronts, especially should I someday decide to venture into a food-related business. This class will only help make me a better, more ready candidate in the culinary world.

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During the morning session, the day began with a demonstration by Madam Umme. Madam Umme showed the correct ways of cutting vegetables. Each cutting method taught was explained in detail, and its name and size were also noted. Some of the vegetables utilized during this session are carrots, potatoes, onions, garlic, broccoli, onion rings, cabbage, pastry leaves, and cauliflower. Students could observe closely, photograph or record, and note.

Standard Cut-Batonnet 6mm x 6mm x 5/6cm

-Julienne 3mm x 3mm x 5 cm

-Fine julienne 1.5mm x 1.5mm x 3/5 cm

-Dicing large dice 2cm x 2cm x 2cm

-Medium dice 1cm x 1cm x 1cm

-Small dice 6mm x 6mm x 6mm-Brunoise 3mm x 3mm x 3mm

-Fine brunoise 1.5mm x 1.5mm x 1.5mm

Other cuts

-Chopped

-Minced

-Slicing

-Chiffonade

-Paysanne 10mm x 10mm x 3 mm

-Fermiere desired shape thickness 3-10mm

-Tourne 50mm with 7 faces/ sides

-Rondelle round cut thickness 3-10mm

-Floret Wedges Cooking vegetables

-blanching method of cooking

-Soak in an ice water to stop cooking process

-Sauteed in fat with garlic and season

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After the demo, it was all about applying the cutting techniques just learned. Each student was given some ingredients for cutting different shapes, such as batonnet, julienne, brunoise, and so on. It was difficult at the start since many were doing this for the first time. The use of a ruler to check the size of each cut proved to be extremely time-consuming and required a lot of focus and patience. It was difficult to make the cuts the right size, and we had to be careful with our hands. Even though it was difficult, it was a good experience. We learned why cutting skill is so valuable and how we can improve on that. By the end, we felt confident and knew how much these skills could help in the kitchen.

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Whenever we had finished cutting vegetables, we would proceed to the next part of the class. Madam Umme demonstrated how to cook vegetables: to sauté, boil, and blanch. She said each step clearly and told us why we had to do it right. After the demonstration, another had to go and cook their version of vegetable dishes on their own using the method that was just taught. At this moment, both the taste and the plating of our dish were very important. So, in my team, my job was boiling the vegetables carrots, potatoes, and cauliflower. I needed to ensure that the vegetables were tender and not too soft. After boiling, I also sprinkled ice water on them to help in blanching, which would preserve their color and texture. Amar finished with the sautéing. He melted some butter in the pan, added chopped onions and garlic, and cooked until fragrant. Then he tossed in the vegetables and a bit of salt, mixing everything thoroughly. In the end, our dish really came together well. I was so glad with what we had created. It was a good experience, and I learned how to cook vegetables correctly and work as a team.

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Once the veg was cooked, we placed it on the plate in such a manner as to keep the dish clean and colorful. We arranged the veggies very methodically to portray their various shapes and colors. Then, complementary garnishes such as herbs were placed on the dish for further beautification. We were taught that plating was not just the act of presenting food on a plate, but indeed about making it visually appealing. When plated well, food looks delicious when viewed by someone before the eating process. This part of the lesson stressed the importance of enhancing appearance, which is very much an advantage in the working kitchen.

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The session began with a demonstration by Madam Umme. Each method of egg preparation was explained clearly, including its name, characteristics and ideal cooking technique. Students closely observed the texture, cooking time, and heat control required for each type.

Egg Cookery Methods:

1.Sunny Side Up

>Egg is fried on one side only

>Whites are fully set, yolk remains runny and visible

>Cooked gently over low heat without flipping

2.Over Easy

>Egg is lightly fried on both sides

>Yolk remains soft and slightly runny

>Required careful flipping to prevent breaking the yolk

3.Poached Egg

>Egg is cooked without shell in simmering water (with vinegar optional)

>Whites are set around a soft, runny yolk

>Water should be just below boiling

4.Scrambled Eggs

>Eggs are beaten and stirred continuously while cooking

>Soft, creamy texture and cooked slowly over medium low heat

5. Omelette

>Beaten eggs are cooked in a pan without constant stirring

>Filled with a mixture of capsicum, onion and mushroom

>Folded gently once set to form a sealed, slightly browned outer layer

>Filling must be balanced to avoid tearing or difficulty folding.

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🍳 Cooking Process – Egg Preparation

After Madam Umme's demonstration, we began the practical session by cooking five types of eggs. Each method gave us a chance to practice different cooking techniques.

1. Sunny Side Up

We used two eggs and cracked them into a bowl before pouring them gently into a hot pan.

The eggs were cooked on one side only, without flipping.

Although the egg whites were a bit broken, they still held their shape nicely.

The yolks remained soft and runny, which was the correct result for this method.

2. Over Easy

We also used two eggs for this method, which started the same as sunny side up.

After the bottom was cooked, we carefully flipped the eggs to cook the other side lightly.

Flipping was a bit difficult, but we managed to do it without breaking the yolks.

The eggs were nicely cooked on both sides and still looked good.

3. Poached Egg

For poaching, we used one egg and cracked it into a small bowl.

We simmered water in a pot and added a little vinegar and salt.

The water was stirred to make a whirlpool before gently dropping the egg in.

The egg whites wrapped around the yolk and became firm, while the yolk stayed soft.

4. Scrambled Eggs

I prepared the scrambled eggs using two eggs mixed with a pinch of salt, black pepper, and a little milk.

The mixture was poured into a hot pan with oil and stirred gently using a rubber spatula.

We cooked it slowly to avoid overcooking.

The final texture was a bit dry, but the taste was still good.

5. Omelette

We used the same egg mixture as the scrambled eggs for the omelette.

First, we sautéed chopped onions, mushrooms, and bell peppers until fragrant.

Then we poured the egg mixture into the pan and let it cook until nearly set.

The omelette was then folded in half and served on a plate.

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When all of the eggs had been boiled we set to plating. We picked the best looking egg and we picked the poached egg because it looked the best. This was the centrepiece of a full breakfast. A circle of toast was at the base and the sausage was cocked on the edge to balance off the plate. We arranged the veggies creatively around the plate, to make it looks more colourful and appealing. Each plate unique in their own styles, so creative in presentation showcasing our own interpretation and skills of food playement

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Madam umme evaluate our final product and give some advice to improve and enhance our final product

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Madam Umme shared some important cooking methods and recipes in today's lesson. She started by teaching us how to make pilaf rice on the stovetop, seasoning it with butter, vegetables, and other ingredients. Next, she explained the blanching method for spaghetti, including the right amounts of water, oil, and salt for cooking it properly. After that, Madam Umme showed us how to prepare a rich bolognese sauce using minced meat, tomato paste, and finely chopped vegetables. Finally, she demonstrated how to create a tasty filling and how to use wonton wrappers to neatly wrap dumplings. Thanks to her demonstrations, we understood the techniques we would apply in the practical session.

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🔹 Blanching Pasta

Blanching pasta is the process of cooking dry pasta in boiling water until it becomes soft but is not fully cooked.

The ingredients used are dry pasta, water, salt, and a small amount of oil.

Salt adds flavor, and oil helps prevent the pasta from sticking together.

Once blanched, the pasta can be mixed with a sauce like Bolognese to make a complete dish.

🔹 Bolognese Sauce

Bolognese sauce is made with finely chopped ingredients to give a rich taste and nice texture.

The main ingredients include 4 tablespoons of chopped tomato, 2 tablespoons of chopped onion, and 1 teaspoon of minced garlic.

Other ingredients like 1 tablespoon of chopped carrot, celery, and sliced mushrooms add more flavor and texture.

The protein comes from 4 tablespoons of ground meat, usually minced beef or chicken.

Tomato paste and tomato soup are added to thicken the sauce.

Optional ingredients include milk and chicken stock powder for extra taste.

Seasonings such as bay leaf, dried oregano, and fresh thyme are used to enhance the flavor.

The sauce is cooked until thick and poured over the pasta.

🔹 Dumpling

Dumplings are made by wrapping a filling inside a thin dough called a wonton wrapper.

The filling can include chopped prawn or minced chicken or beef.

Chopped carrot and onion are added for better texture and sweetness.

Seasonings are added to give more flavor.

The dumplings are wrapped tightly to make sure they stay sealed during cooking.

Dumplings can be cooked by boiling, steaming, or frying, depending on the desired result.

🔹 Pilaf Rice

Pilaf rice is prepared by sautéing rice with aromatics, then simmering it in a flavored liquid.

Ingredients include 2 tablespoons of chopped onion and optional vegetables like carrot and celery.

A bay leaf is added for aroma, and salt and chicken stock powder give flavor.

One cup of rice is cooked with two cups of liquid to achieve the right texture.

Butter is very important in this recipe and is used to sauté the ingredients before cooking the rice.

Butter gives a rich flavor, makes the rice creamy, and helps keep the grains separate.

After adding the liquid, the rice is simmered on low heat until the liquid is fully absorbed and the rice becomes soft.

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For pilaf rice, i served it with gyoza-styled dumpling we made, with crispy chili oil flavored with some tomyum paste, on the bottom.For the spaghetti bolognese, its just simple but classic beef bolognese garnished with parsley.

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In today’s lesson, Madam Umme taught us several important cooking techniques. First, she showed us how to make pilaf rice with butter, vegetables, and spices for flavor. Next, she taught us how to blanch spaghetti properly. We learned to use enough water, salt, and a little oil to prevent it from sticking. After that, she demonstrated making a tasty Bolognese sauce with minced meat and finely chopped vegetables. Lastly, she showed us how to prepare dumpling filling and wrap it neatly using wonton wrappers. Her demonstration was clear and helpful, giving us a good understanding of the steps we needed to follow in our practical class.

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Today in class, we learned different ways to prepare potatoes for four common dishes: mashed potatoes, croquettes (also known as William potatoes), jacket potatoes, and French fries. To make mashed potatoes, we boiled the potatoes and mashed them with butter and cream until they were smooth and creamy. Mashed potatoes can also serve as the base for croquettes. For the croquettes, we shaped the mashed potatoes, rolled them in flour, dipped them in egg, and then coated them with breadcrumbs. After that, we deep-fried them until they were crispy on the outside and soft on the inside. For jacket potatoes, we wrapped whole potatoes in aluminum foil and baked them. After baking, we added spring onions on top for flavor and better presentation. We prepared the French fries by cutting the potatoes into batonnet shapes, soaking them in water, and lightly coating them with a flour mixture before frying.

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Today, I learned how versatile potatoes are and how different cooking methods produce different textures and flavors. Making croquettes and William potatoes was enjoyable. I had fun shaping and coating them. Frying gave them a crispy outside while keeping the inside soft and warm. The mashed potatoes turned out smooth and creamy after mixing them with butter, salt, and cream. The French fries were crispy and golden, especially after soaking them and lightly coating them with flour. Preparing jacket potatoes taught me to bake whole potatoes wrapped in aluminum foil, which helped them cook evenly and stay moist.

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Today, Madam Umme, together with Station 4, helped us understand stocks and sauces. She explained and demonstrated the steps to prepare stock in detail. She also reminded us that making a good stock takes time and careful preparation to bring out the full flavor.

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Understanding Stocks and thickening agents

White stock - fish, chicken

Brown stock - beef

Thickening agent - white, blonde, brown roux

Stock making - white stock

Bones - fish, chicken

Mirepoix - white

Flavoring - sachet d’epices, bouqet garni Water

Stock making - brown stock

Bones - beef

Mirepoix - basic

Tomato paste

Tomato, wedges

Flavoring - sachet d’epices, bouqet garni Water Roux

making

50 gm flour

50 gm butter

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🔹 Types of Stock Covered

White Stock is made using chicken or fish bones, white mirepoix (onions, leeks, and celery), and flavoring herbs.

Brown Stock is prepared using beef bones, basic mirepoix (onions, carrots, and celery), tomato paste, and herbs.

For brown stock, the bones and vegetables are roasted first before they are simmered to enhance flavor.

Both stocks were prepared by Madam Umme with the help of selected students as a demonstration for the whole class.

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At plating time, the mother sauces were portioned into small, clean bowls to demonstrate their texture and consistency. The mother sauces were displayed in a neat and orderly fashion to demonstrate the effort put into the displays. Only, the Espagnole sauce, among the secondary sauces, was plated and presented. She concentrated her observations on the Espagnole sauce to provide detailed feedback because it is one of the most significant derivative sauces

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In the early part of the session, we were asked to prepare a main dish in plated form. The dish was breaded chicken served with pilaf rice and blanched vegetables and accompanied by Béchamel sauce topped with chopped parsley.

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During the session, Madam showed us a step-by-step guide on how to truss a chicken properly. She explained that trussing is important because it helps the chicken cook evenly and also makes it look neat when served. After her clear demonstration and explanation, we were all excited to try it ourselves.

🔹 Steps to Truss a Chicken

First, we placed the chicken on the cutting board with the breast side facing up.

Next, we folded the wings back and tucked them neatly under the body.

Then, we pulled the legs together and tied them using kitchen twine in a crisscross pattern.

Finally, we wrapped the twine around the body to hold everything in place firmly.

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🔹 Chicken Supreme

Steps:

First, we placed the chicken with the breast side facing up and carefully sliced along the breastbone to remove the breast meat.

We kept the first wing joint attached to maintain the traditional “supreme” look.

Then, we trimmed the edges and cleaned the piece to make it look neat, professional, and ready to be served in an appetizing way.

🔹 Chicken Lollipop

Steps:

To make the chicken lollipop, we started by taking either the drumette or wingette.

We cut around the smaller end of the bone to loosen the skin and cartilage.

The meat was then pushed downward toward the thicker end to create the classic “lollipop” shape.

Finally, we trimmed off any extra bits to make it clean and ready for frying or grilling

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🔹 Chicken Supreme – Pan Fry

Begin by heating some oil or butter in a non-stick pan over medium heat.

Place the chicken with the skin side facing down and cook it for 5 to 7 minutes.

Flip the chicken and continue cooking for another 4 to 5 minutes, or until the internal temperature reaches 75°C.

Let the chicken rest for a few minutes before serving to keep it juicy.

🔹 Chicken Lollipop – Deep Fry

Heat oil in a deep fryer or pan to a temperature of 170–180°C.

You can coat the chicken lollipops in flour or breadcrumbs if you want extra crispiness.

Fry them for about 6 to 8 minutes, turning them occasionally to cook evenly.

Once golden and cooked through, remove and drain them on paper towels to remove extra oil.

🔹 Breaded Chicken – Deep Fry

Follow the earlier preparation steps for breaded chicken.

Carefully place the chicken into hot oil and fry until it is fully cooked and golden brown.

Once done, remove the chicken and place it on paper towels to drain the excess oil before serving.

At the conclusion of the cooking exam, our group presented the breaded chicken as Madam's main course dish to mark your performance. We plated the chicken alongside a portion of pale yellow pilaf rice, sautéed vegetables and black pepper sauce; garnished with a sprinkle of parsley on top for visual appeal. We cooked the chicken correctly as it was done on the inside, however the exterior was only lightly browned which left the outside of the chicken soft (not crunchy). The pilaf rice was also light coloured for the mere fact that it was not prepared with butter during the cooking, which would have improved both flavour and color (yellow). The visual appeal of the plated food was neat and all components were evenly and appropriately placed, but we know now how presentation and texture could have been improved upon. This experienced reinforced the importance of heat management, using ingredients wisely and balancing a meal between taste and visual appeal.

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This week, Madam Umme led us in learning to handle delicate proteins such as fish and prawns. In correctly filleting the fish, I learned that accuracy is important, and also, it makes a difference to cut the protein well to avoid wasting meat. While I didn't prepare the sauces, I saw that the side dishes and sauces added an aesthetic to the dish and improved the flavors.

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To remove the vein from the prawns, the process started with each prawn laying upside down whilst the shell was still attached on a clean surface. A shallow cut was made along the back to identify and open up the vein. Then the dark vein (digestive tract) was located and carefully removed by the tip of the knife or toothpick. After prawns were cleaned in running cold water they were ready for cooking.

In terms of filleting the siakap fish, we worked together and followed the steps in order. To fillet the fish - we placed it on the cutting board with the dorsal fin facing up. A cut was made just behind the gills down to the back bone. The knife blade was then guided along the back bone to remove a fillet and separate it from the body of the fish. Then the skin and pin bones were removed to produce a clean boneless piece of edible flesh. Finally, the same process was repeated on the other side of the fish to produce a second fillet.

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Marinating the Fish
The fish fillets were evenly coated with a seasoning mix to improve their flavor.
After marinating, the fillets were left to rest for a few minutes to allow the seasoning to absorb well into the meat.

Standard Breading Procedure (SBP)
We followed the standard breading procedure using three separate bowls.
The first bowl contained plain flour, the second had seasoned whisked eggs for the egg wash, and the third held breadcrumbs.

Breading the Fish and Prawns
Each piece of fish and prawn was first lightly coated in plain flour.
Then, it was dipped into the egg wash to ensure an even coating.
Finally, it was rolled in breadcrumbs to give it a crispy and golden texture after frying.

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before i make sause , i do

Deep Frying
The oil was preheated to 180°C before frying began.
Breaded fish fillets and prawns were fried in small batches to ensure they cooked evenly.
Each piece was fried until it turned golden brown, then placed on paper towels to remove excess oil

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Coleslaw Preparation
Madam Umme divided the team into two groups to prepare the coleslaw.

Group 1: Vegetable Preparation
Group 1 was responsible for preparing the vegetables.
They finely shredded one head of green cabbage and one head of purple cabbage.
They also julienned two carrots and thinly sliced one onion.

Group 2: Dressing Preparation
Group 2 prepared the dressing for the coleslaw.
They mixed 500 grams of mayonnaise with 2 tablespoons of Dijon mustard.
They added 2 teaspoons of salt (adjusted to taste), 1 teaspoon of black pepper, and the juice of one lemon.
To loosen the texture of the dressing, they added 3 tablespoons of milk as needed.

Tartar Sauce Preparation
Group 3 was in charge of preparing tartar sauce to serve with the Fish and Chips dish.
Their focus was on getting the right texture and flavor.

They started by boiling 10 eggs and using only the whites, which were chopped roughly.
Then they diced 5 gherkins and 1 onion finely.
In a large bowl, they combined the chopped egg whites, gherkins, onion, 1 kilogram of mayonnaise, 2 tablespoons of Dijon mustard, and the juice of 2 lemons.
They mixed all the ingredients together until smooth and adjusted the seasoning to taste.

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We served the fried fish fillet with a generous amount of fries seasoned with salt, a fried prawn, and accompanied it with coleslaw and tartar sauce to enhance the platting.

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Today was the final session for us to cook for the month of June, because we have completed our last test. There were two hours for each group to cook their dish, which I think was sufficient and probably too long because in a matter of time the kitchen was a chaotic mess as everyone began to panic. I especially remember seeing many of my classmates grab too many utensils and ingredients which some had to waste at the end.

Overall, things did not go as perfectly as I envisioned. I was particularly worried about under cooking my chicken, as thankfully it was only slightly under cooked on the inside but looked nicely cooked on the outside. Regarding my William potatoes, the only difficulty I encountered was the shaping of them and that was only due to the softness of the mashed potatoes. To remedy this, I added some flour to the potatoes that produced a firmer dough-like feeling which made the shaping much easier.

I also made note on the kitchen mistakes I have made in the previous tests. I properly controlled the heat of the oil properly and made the sautéing of each piece one by one so I could focus and give my full attention to each piece. Alhamdulillah, it was perfect, crisp and cooked properly without burning or breaking apart again.

With the sautéed vegetables, I blanched the carrots and broccoli al dente, then sautéed with onion, garlic, and some butter. I added salt and pepper. When it came to plating, I had 10 minutes left, so I figured I’d just go ahead and wing it. I splashed the sauce onto the plate, then together randomly placed the chicken and sides based on the plating idea I had initially thought of.

In total, today’s experience was a little scary, but also tremendously exhilarating. I had a great time amidst the chaos with my kitchen mates and look forward to our next adventure together. Love to all the chaos we survived!